Mille

We will be closing at 1PM tomorrow, Sunday 09/08
(start time of the Fiesta’s parade). So… make sure to come by early if you need anything brunchy, French, and delicious. We’ve updated our operating hours on Google and Yelp for tomorrow.

By far, the most spoiled cat of the neighborhood.

Enjoy your labor day if you are off tomorrow, we’ll see you all next week!

Napoleons are in the case today, Saturday 08/31. We made a lot, hopefully it lasts a little longer than usual.

This is Sunday. This is where brunch starts when you walk in. See you all soon!

They did it!! Would we be voted best croissant of Santa Fe without this incredible team at the bakery building? Absolutely not! Making croissants from scratch is a lot of work and a true labor of love but Harrison is running a tight ship there giving us consistency, quality, and variety both in the croissant and dessert displays. Amazing work by a truly amazing team! Thank you all for the votes! This is a big motivation for us to keep going on this trajectory to give you the very best everyday.

PS: please do not pay attention to the owner with his cappuccino stuffing his face with croissants, he has a condition and cannot help it… 😂

Here is the morning pastry lineup at Mille these days. All made from scratch using Isigny cultured butter from France. In no particular order: croissant, pain au chocolat, berries danish, apricot danish, kouign amann, vanilla cruffin, almond croissant, savory croissant, and orange zest croissant bun. Bon appetit 🥐🇫🇷

Last night, we celebrated Bastille day at Mille with a private dinner for the Chaîne des Rôtisseurs. On the menu: Five exceptional wines paired with amuse-bouches, three mains, and a napoleon for dessert.

This first picture means a lot to me. Charles Dale joined us in the kitchen to make this evening truly special. This building has been authentically French for more than 10 years now, first with Charles running the exceptional fine dining operation of Bouche Bistro and now with us focusing on a casual bistro experience.

Last but not least, our staff did an incredible job on this one. They had all started at 6 or 7am, going through an insanely busy Sunday brunch, before getting ready for this event. I am so thankful to be working with such a great team!

Closing at 1PM tomorrow, Sunday July 14.

Tomorrow is July 14 and it’s also Bastille day. We will be closing at 1PM instead of the usual 3PM. Thanks for your understanding!

Sometimes it’s hard to know where the wood grain ends and the croissant lamination begins. We’ll have danishes in the croissant case this weekend. One with Apricot, one with mixed berries. Enjoy!

We’ll be open tomorrow, for independence day, with regular hours: 7AM - 3PM and our usual menu: www.millenm.com/menu.

These were fun to make! 3 large decorated napoleons for a wedding. Layers of croissant dough, vanilla pastry cream, raspberry jam, topped with fondant pâtissier, and decorated with buttercream, macarons, and red fruits. 🤤

“Hi chef, are those smoked salmon croissant sandwiches (extra salmon / no capers) coming out soon? We hungry!”

Two of our three cats born and raised in the shed that you see in the background. Neutered, vaccinated, and well fed, they are always the first and last customers of Mille once the front gate is closed.

See you all next week!

You don’t have to stick to the traditional mimosa. I have seen that more than once at Mille already so here is the Sunday brunch hack: a bottle of crémant de Bourgogne, a couple of Alain Milliat juices (strawberry, apricot, mango, or peach), and you can mix the flavors to take your mimosa to the next level. You’re welcome! 🍾 🥂 😁

With those temperatures, we had to bring something lighter to the menu: Spinach leaves, berries, feta, avocado, red onions, pecans, toasted slice of baguette, and homemade raspberry dressing. Starting tomorrow, Saturday 06/08 at 11am.

Do you know how hard it is to resist eating those before they make it to the case in the morning? Le lamination is so perfect on these ones, you can count the layers - but don’t stare at them too long or you might get hypnotized ;)

Today was a patio kind of day. First time of the year that we opened up everything - it felt like summer. See you all next week!

Another special for this weekend: a chocolate-hazelnut croissant roulade. It should be in the case by 8AM tomorrow morning. Recently originating from NYC, our take on it will be filled with a hazelnut butter cream and topped with chocolate and hazelnut pieces. Supremely decadent! See you all this weekend.

From my end it looked like a highway to croissant heaven. On the other end of the 10ft highway, Jade is cutting triangles that will then be shaped into croissants. One of the last steps of the process before proofing and baking. Look at that dough, as close as it gets to perfection!

Our French toast is getting a sweet and buttery upgrade. With the expansion of our baking operation at Apache Ave came more volumes, dessert specials, and traditional Parisian brioche. French toast with thick slices of homemade brioche: we made it, ate it, and absolutely loved it. Sweeter and richer than the version we have been serving with sourdough bread. It will start this week at Mille.

If you were wondering what would replace the beloved cassoulet this summer on the menu of Mille, here it is: the chicken Basquaise, another popular dish from the southwest of France. Chicken stew with a sauce made of tomatoes, bell peppers, garlic, shallots, white wine, and spices. We serve it on a bed of white rice. The only twist to the traditional recipe is the pinch of Hatch red chile replacing the French Espelette pepper to spice things up. Forgive me, I am a French man lost in New Mexico and felt the need to use some local spices for this one. Starting tomorrow, Friday 04/25. Bon appétit!

Really? Yes, really! In the dessert case of Mille, starting tomorrow (Wednesday 04/24).

The eclair flavors will become a little more extravagant in the coming days. We’ll start with coconut cream / lemon curd, topped with chocolate and coconut shavings. Very summery, very refreshing. Some other unique flavors will be announced soon.

Not sure if it’s patio season yet but this weekend will be warm enough that we made the uncovered part of our patio available. Enjoy the great spring weather!

What do you mean I was caught live by The Santa Fe New Mexican dunking my croissant in a latte and stuffing my face with it? I can’t believe it. That can’t be true. It must be AI generated! Me doing this? Never! 😉

She is cooking fish and told me to grab some wine on the way home. Tough choice. I am going home with a bottle of Sancerre, it will show up on our wine list starting next week. Thank you all for a beautiful week at Mille! 😘

I have to share this one. It showed up on my phone a few days ago. This was in 2018 with Stephanie when we first opened Fleur de Lys in Los Alamos. At that point, I was still working part time as a scientist at LANL and this was just a side hustle to bring French groceries, coffee, pastries, and crepes to our little town in a new grocery-café concept. Now, no more of LANL and the side hustle has become our life, a happy life in Santa Fe! Sometimes it’s worth believing in yourself and giving a shot to your dreams!

What is the dish that we never post about on our page but that we sell insane amount of on weekends? Our monte cristo sandwich: ham, turkey, Swiss cheese on sourdough bread, dipped in egg batter, pan fried in butter, and topped with raspberry jam and powdered sugar. Crispy outside, creamy inside. It’s a serious competitor to our croque madame on the brunch menu. I finally captured a good picture of it. Enjoy!

I was not even supposed to get this for my lunch break today but there was enough talk from some of you on the foodies platforms that I had to do it. Monte Cristo sandwich with French fries. The Monte Cristo is dipped in a cinnamon egg/cream batter and pan seared in butter so it’s slightly crispy outside while the melted cheese makes the inside creamy. We hand cut our fries, double fry them, and season them with salt and pepper - pale yellow, very crispy, irresistible. The Monte Cristo (like the other hot sandwiches) is usually served with a side of greens but if you want to substitute the greens for the yellow goodness, just ask when you place your order at the register. It’s not Sunday everyday and on Sundays I treat myself with something decadent.

Sometimes baking, sometimes shoveling snow ❄️ One of our regulars just sent me this picture and thought it would make a great post on our page. Meanwhile, it’s packed in the restaurant - I guess it’s a perfect day for a cassoulet today 😁